Preheat the oven to 170C. Put vanilla beans and seeds in a saucepan with the milk and cream and bring to the boil, then set aside. Beat the egg yolks and sugar until thick, then beat into the milk mixture. Cover and set aside for 1 hour (when in a hurry skip this step). Strain the mixture into 4 ramekins and cook in a bain-marie (baking dish with hot water in it) in the oven for 25 -30 minutes. Remove from the oven, allow to cool, then cover and chill (when in a hurry allow to cool for only a 15 minutes then put them on a cutting board and in the fridge so that the heat from them doesn't crack the glass shelves). Just before serving, sprinkle a thin layer of antillaise sugar on each creme and use a kitchen blow torch (grill if you don't have a blow torch, but not as good) until the sugar begins to caramelise. Serve immediately.
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 4|
|Calories from Fat: 217 (67%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 276.7mg||85 %|
|Sodium 48.7mg||2 %|
|Potassium 142.7mg||4 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 23.1g|
|Protein 5.4g||8 %|
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Calories per serving: 324
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